Savory Pumpkin Soup with Gruyère Toasts
Food Styling lara miklasevics
This lovely seasonal soup has complex flavors and is a cinch to make. Instead of sweet spices, it gets its perfume from sautéed red onion, red bell pepper, fresh thyme, and a bit of curry powder. This soup can be made up to four days in advance, but you may need to add water as it thickens.
Makes 8 servings
2 tablespoons extra virgin olive oil, plus more for drizzling
2 cups finely diced red onion
1 cup red bell pepper, finely chopped
4 large cloves garlic
2½ pounds pumpkin, calabaza, or butternut squash, peeled and cut in 1-inch pieces
1 bunch fresh thyme
2½ teaspoons curry powder, divided
freshly ground black pepper
2 tablespoons unsalted butter
1 cup Gruyère cheese, shredded on a box grater
8 thin slices baguette, lightly toasted
Heat oil in a 4-quart pot. Add onion, pepper, and 3 cloves thinly sliced garlic. Cook 10 minutes, until soft and golden. Add pumpkin and stir well. Cook 2 minutes and add 1 tablespoon thyme leaves, 2 teaspoons curry powder, 1 teaspoon salt, and freshly ground pepper to taste.
Add 5 cups water and bring to a boil. Reduce heat, cover, and cook 45 minutes, until pumpkin is very soft. Process in batches in a food processor until very smooth and return to pot. Add butter and remaining garlic, pushed through a press. Add remaining curry powder and salt and pepper to taste. Bring just to a boil, reduce heat, and simmer 10 minutes.
Top each baguette slice with a mound of Gruyère and place briefly under broiler. Float a baguette slice atop each bowl of soup. Drizzle a little oil over soup and sprinkle with remaining thyme leaves before serving.